Baileys Marshmallow Shots

Just stick a fork through the marshmallow, being careful not to stab through the bottom. Then toast slowly over high heat, browning evenly on all sides, you can use a gas stove to brown the marshmallows. When the mallow’s perfectly browned (and you’ve sent a few flaming mallows sailing down your gullet), set it on a plate to cool. The marshmallow will naturally sink in on itself.

Then fill the cavity with your favorite liquor. We recommend Bailey’s or Kahlua for a sweet dessert treat, but feel free to play things up and try something new.

Oh, and make sure to toss the shot back as soon as you pour it! Otherwise you’ll be left with a soggy marshmallow and no booze (and nobody wants that). 

Home Made Chimichangas

Home Made Chimichangas

Ingredients
2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving
Directions
Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi's Mexi-sauce:

Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-chimichangas-recipe/index.html?oc=linkback

Cacao mint smoothie

Cacao mint smoothie

A smoothie that tastes like dessert but is oh-so healthy. What's not to love?

 

Ingredients

1 1/2 cups of coconut water

2 handfuls of spinach leaves

3 stems of mint leaves (leaves only)

4 tbsp of coconut milk

1 banana (frozen)

1?4 of an avocado

3 ice cubes

2 teaspoons of Vital Greens powder

1 teaspoon of honey/rice malt syrup (or to taste)

Cacao nibs, to sprinkle

Method

1. Place all ingredients in a blender and blend on high for 1-2 minutes.

2. Check to see if more sweetener or liquid is required and blend again.

3. Serve immediately or refrigerate until needed.

4. Don’t forget to sprinkle cacao nibs on top!